Lamb Stew
2 pounds of boned lamb(breast & shoulder)
4 tablespoons of oil
3 onions
4 carrots
6 tablespoons of parsley
2 tablespoons of flour
2 cloves garlic
4 tomatoes
2 tablespoons of tomato paste
2 cups of white wine
1 teaspoon of thyme
salt and pepper
Cut the lamb into 1 inch cubes and brown well in 2 tablespoons of oil. Remove with slotted spoon to a casserole. Chop the onions and garlic and sauté in the other 2 tablespoons of oil until soft. Add to the lamb. Sprinkle with flour and mix well. Put the wine into a pan and bring to a boil, then add to the lamb. Add the thyme, 3 tablespoons of chopped parsley, sliced tomatoes and carrots, tomato paste, salt and pepper and cover and simmer or put in an oven at 350ºF. for 1 1/2 hours. To serve, skim off the fat and sprinkle with chopped parsley.
You can add fresh peas and green beans to the lamb after it's cooked for 1 hour. Use tiny onions, mushrooms, or turnips. If you don't have wine use stock, tomato juice or water. adjust seasonings accordingly and use your favorite herbs.
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